Ingredients

Serve 4-6

• 100g dark chocolate
• 100g butter
• 85g muscovado sugar
• 3 eggs, beaten
• 100g Cake flour sifted
• 2 tablespoon cocoa
• Pinch salt

Method

• Heat the oven to 180 C. Spray ramekins and Set aside.
• Melt the chocolate and butter gently in a bowl over boiling water. Do not let the bowl touch the water.
• Beat the eggs and sugar until double in size and foamy.
• Combine the flour, cocoa and salt and set aside.
• Mix in the chocolate and butter mixture to the eggs.
• Fold in the dry ingredients to the wet ingredients and mix until just combined
• Divide between the ramekins – each one two thirds full. Place on the middle shelf of the oven and cook for 10 -12 minutes until firm but still wobbly.
• Serve immediately with ice cream or cream.